Step by step photo recipe for cooking green cabbage soup with sorrel.
potatoes - 3-5 pcs.,
chicken egg - 2 pcs.,
carrots - 1-2 pcs.,
onion - 2 pcs.,
sorrel - 2 bunches,
salt, ground black pepper - to taste,
vegetable oil.
There are many recipes for green soups with sorrel. There are even those in the preparation of which they use beets, add rice and tomatoes. Today we will tell and show you how to cook classic green cabbage soup with sorrel, vegetables and eggs. You can cook such cabbage soup both in meat, chicken and vegetable broth, and in water.
is a delicious spring soup with lots of greens. Many people call this dish green borscht, but for some it is green soup. The essence of the name does not change - sour sorrel is necessarily added to the dish, but what else to put and how to season the soup is a matter of your taste.
Be sure to cook green cabbage soup with sorrel using our step by step photo recipe.
Cooking green cabbage soup with sorrel.
To prepare green cabbage soup with sorrel you need to prepare all the ingredients. First you need to put a pot of water or broth on medium heat.
Then wash the potatoes, peel, cut into cubes or strips.
Wash the carrots, peel, rinse and cut into cubes or thin strips. Also, carrots can be cut into cubes or slices, but not very large.
Next, peel the onion from the husk, rinse and cut as you like - into cubes or half rings.
Rinse the sorrel well under running water and dry it with a towel or napkins.
Then cut the sorrel as for salads, not finely, but not coarsely.
Now, in a pot of boiled water, add salt to taste and potatoes. Boil potatoes until tender at a low boil. In order for the cabbage soup to turn out thicker and more tasty, it is recommended to digest the potatoes.
Next, sauté the onion in vegetable oil in a pan until translucent.
Then add carrots to the pan and simmer with onions over low heat for 7-8 minutes without browning.
Add vegetable fry to the boiled potatoes in a saucepan. After boiling, cook the soup over low heat for 5 minutes.
In the meantime, you need to break two eggs into a bowl and beat until foam appears.
Then pour the beaten eggs into the pan in a thin stream while constantly stirring the soup. Cook for another 2-3 minutes.
Sorrel soup is a beloved first course by many, which becomes especially relevant in spring. With the advent of fragrant fresh herbs, you want to diversify your usual diet and feed your family with not only tasty, but also very healthy food.
Green cabbage soup with sorrel is a dish that is easy to prepare. But some culinary wisdom does not hurt to know. The recommendations below will allow you to cook a fragrant first course at the height even for beginners.
- Potatoes must be boiled before adding sorrel, otherwise the potatoes will darken and not boil.
- For lovers of more sour cabbage soup, it is better to add a boiled egg to them. When the raw product is introduced, it takes away some of the acid and the dish then has a more delicate flavor.
- Vegetables in the soup can be left in pieces, or you can puree them.
- Adding sugar to fresh sorrel soup makes the dish tastier.
Green cabbage soup with sorrel and egg - recipe
Sorrel soup with egg is a light dish with a pleasant sour taste. This is exactly what you want in the spring. You can cook it simply with purified water, as in this recipe. You can also use vegetable or meat broth. Serve the food to the table after it has been infused for about a quarter of an hour under the lid.
Ingredients:
- potatoes - 2 pcs.;
- onion - 1 pc.;
- sorrel - 1 large bunch;
- spinach - 1 bunch;
- assorted greens - 1 bunch;
- butter - 3 tbsp. spoons;
- eggs - 4 pcs.;
- sour cream.
Cooking
- Melt a spoonful of butter and fry the onion in it.
- Pour in 1.5 liters of water, add potatoes.
- Stems are removed from spinach and sorrel, and greens are chopped.
- Heat the rest of the oil in a frying pan, spread the greens and mix, close the lid and cook for 3 minutes.
- Transfer the greens to the pan and cook under the lid for 2 minutes.
- The soup is poured into bowls, half a boiled egg and sour cream are placed in each.
Nettle and sorrel soup - recipe
Shchi with nettle and sorrel is a real storehouse of a large amount of vitamins that the body needs so much after winter. Nettle is better to choose young. And to make it more convenient to work with her, and she did not burn her hands, she should be poured with boiling water and left for 20 minutes. After that, you can already work with her calmly.
Ingredients:
- sorrel, nettle, green onion - 1 bunch each;
- onion - 1 pc.;
- potatoes - 5 pcs.;
- eggs - 2 pcs.;
- salt pepper.
Cooking
- Nettle leaves finely chopped.
- When the potatoes boil, spread the chopped onion, chopped tomato.
- Then lay all the greens.
- Beat the eggs and pour them into the soup, stirring.
- Sorrel soup is salted, peppered to taste, boiled for a couple of minutes and turned off.
Sorrel soup in chicken broth
Sorrel soup with chicken and egg is a light dish, but at the same time very satisfying. To make the broth not too greasy, it is better to cook it from chicken breast. Adding a small amount of sugar (no more than 1 teaspoon) will make the taste of the dish more piquant and rich. And garlic will give the dish a pleasant aroma.
Ingredients:
- chicken broth - 1.5 liters;
- onions, carrots, peppers - 1 pc.;
- potatoes - 3 pcs.;
- sorrel - 1 bunch;
- garlic - 2 cloves;
- eggs - 2 pcs.;
- sugar, salt, pepper.
Cooking
- Potatoes are sent to a boiling broth and boiled until tender.
- Chopped onions, carrots and peppers are sautéed.
- When the potatoes are cooked, put chopped sorrel, passerovka into a saucepan, salt, sugar, pepper to taste.
- At the end, add chopped dill, garlic, cover with a lid, leave for 10 minutes.
- When serving, put a piece of boiled egg on a plate.
Shchi with sorrel and cabbage comes out thick, rich and very tasty. Cabbage can be used both old and young. With a young product, the taste of the dish will be more delicate. From the indicated number of components, 7-8 servings of fragrant food will be obtained, and their preparation will take no more than an hour.
Ingredients:
- broth - 2 liters;
- carrots, potatoes, onions, tomatoes - 1 pc.;
- cabbage - 400 g;
- sorrel - 2 bunches;
- egg - 1 pc.;
- salt, spices.
Cooking
- Potatoes are dipped into the boiling broth and boiled until tender.
- Chopped onions are sautéed until golden brown, grated carrots, chopped tomato are added and stewed until tender.
- The boiled potatoes are mashed.
- Spread shredded cabbage in the broth, boil for 5 minutes.
- Pour the frying and cook until the cabbage is half cooked.
- Add crushed potatoes, chopped sorrel and bay leaf.
- Bring the soup to a boil, reduce the fire, simmer for 5 minutes.
- When serving, place a sliced egg on each plate.
Lean sorrel soup - recipe
Sorrel soup without meat is cooked very often. And to make such a soup appetizing, and its taste was not “empty”, it is better to use not pure water, but vegetable broth. To do this, boil the parsley root, celery, you can add a whole carrot and onion. Then the vegetables are removed, and cabbage soup is cooked on the broth.
Ingredients:
- potatoes - 200 g;
- onions, carrots - 150 g each;
- sorrel - 400 g;
- green onions - a bunch;
- salt, pepper, bay leaf;
- vegetable broth - 1.5 liters.
Cooking
- In the boiled broth lay the diced potatoes.
- The chopped onion is sautéed, carrots are added and fried for a couple more minutes.
- When the potatoes are almost ready, put the frying, herbs, salt, spices into the pan and cook for 10 minutes.
Green cabbage soup with sorrel without frying is a dish that is eaten cold. Such a light summer soup helps not only to quench hunger and thirst, it also makes the heat much easier to bear. Below is a more dietary and healthy option with sour cream. But mayonnaise can also be used in this dish.
Ingredients:
- water - 500 ml;
- sorrel - 1 bunch;
- sour cream - 50 g;
- potatoes - 1 pc.;
- cucumber - 1 pc.;
- egg - 1 pc.;
- boiled meat - 100 g;
- dill.
Cooking
- Place diced potatoes in boiling water.
- After 15 minutes add sorrel, boil for 5 minutes, salt.
- Meat, egg and cucumber are cut into cubes, spread in a cooled broth.
- Add sour cream, dill and serve cold cabbage soup from sorrel to the table.
Sorrel and spinach soup - recipe
Sorrel and spinach soup with dill, parsley and green onions is often referred to as herb soup. In fact, this is true, because the main component of the dish is greens. And to make such a soup thick and nutritious, rice is added to it. If you need to prepare a vegetarian soup, use vegetable broth or water.
Ingredients:
- spinach, sorrel - 1 bunch each;
- eggs - 2 pcs.;
- onion - 1 pc.;
- green onions, parsley, dill - half a bunch each;
- potatoes - 3 pcs.;
- rice - 50 g;
- chicken breast - 300 g.
Cooking
- The chicken is boiled until done.
- Rice, potatoes are added to the broth and boiled for 15 minutes.
- Sorrel and spinach are sorted, washed, dried and cut into strips.
- Chop greens.
- The chicken is divided into fibers.
- Sorrel with spinach is sent to the pan, mixed, boiled for 3 minutes, lay the chicken.
- Whisk the eggs and pour into the soup in a thin stream.
- Then they salt, add greens, stir, and after boiling, cabbage soup from fresh sorrel is immediately turned off.
Sorrel soup, the recipe of which is presented below, can be cooked not only in spring. This is possible due to the fact that frozen sorrel is used, which is perfectly stored in the freezer until the next harvest. Therefore, fragrant soup can pamper relatives throughout the winter.
Ingredients:
- chicken - 500 g;
- frozen sorrel - 100 g;
- water - 2 liters;
- green onion - 100 g;
- potatoes - 2 pcs.;
- parsley - 50 g.
Cooking
- The chicken is poured with water and boiled until tender.
- Dice potatoes are sent to the pan.
- When the potatoes and chicken are ready, they are removed. The potatoes are mashed with a crush, the meat is cut into pieces.
- The potato mass is returned to the broth, frozen sorrel, green onions, and boiled meat are also sent there.
- Shchi from frozen sorrel is boiled for 5 minutes, salted and turned off.
Canned sorrel soup - recipe
Shchi from canned sorrel can be cooked all year round, and they turn out no worse than from fresh. With ready-made broth, such a dish can be prepared very quickly - no more than half an hour, and the soup will be ready to serve. Bright and very tasty, it will definitely cheer you up on a gloomy winter day.
Ingredients:
- canned sorrel - 500 ml;
- meat - 500 g;
- potatoes - 5 pcs.;
- onion and egg - 1 pc.
Cooking
- The meat is boiled until cooked, cut into pieces and returned to the pan again.
- Add potatoes and boil for half an hour.
- Saute the onion, send it to the pan.
- Spread the sorrel, bring to a boil, add a beaten egg, and, stirring, boil for 1 minute.
- When serving sorrel soup with meat, sour cream and an egg are added.
It's autumn outside, it's damp and it's chilly at home, because (as always in Russia) there are problems with heating and hot water. That is why hot soup is very relevant in such weather. I want to feed my family, and especially my husband, with hearty, but at the same time healthy food. Especially if he has a very nervous or physically difficult job. After all, boiled young beef contains a large amount of protein and amino acids that are involved in building the cells of our body, iron, which delivers oxygen to cells, zinc, which improves immunity. Beef meat is well absorbed by the body, does not increase the acidity of gastric juice, which is important for people with diseases of the gastrointestinal tract.
Carrots contain fiber, mineral salts, sugar, vitamins, as well as carotene, which is converted in the body into vitamin A, which has a beneficial effect on skin condition and plays a decisive role in the prevention of eye diseases.
People say: "Onions - from seven ailments!" and it is true. Onions are rich in vitamin C, which strengthens the walls of blood vessels. Allicin contained in onions lowers blood cholesterol levels. Thanks to phytoncides, onions have antibacterial properties that are necessary during the acute respiratory disease season.
Potatoes are rich in potassium, which is good for blood vessels and the heart, contains a lot of vitamins C, B2, B6, E. However, potato tubers contain a lot of carbohydrates and protein, so eat it in moderation. The main thing is not to eat green tubers, the peel of which contains a toxic substance - solanine.
Sorrel contains proteins, mineral salts, organic acids, as well as carotene, vitamins C, B, K, PP. It is useful for scurvy, beriberi, anemia, promotes better absorption of iron, which increases the level of hemoglobin in the blood. Try to choose young sorrel, which has the least amount of oxalic acid, which is not useful for everyone.
Eggs - almost completely absorbed by the body. They are rich in proteins, contain all the amino acids, trace elements, vitamins necessary for a person. You can talk and write a lot about the benefits of eggs, the main thing, in my opinion, is the presence of vitamin D in the egg yolk, which helps strengthen bones. Important: eggs must be washed well and boiled for at least 10 minutes, as they may contain a dangerous bacterium - salmonella.
Dill and parsley greens are also rich in vitamins and microelements, essential oils. They regulate the work of the intestines, normalize the work of the heart and blood vessels, and have diuretic properties.
Calorie content of the products used in the recipe (per 100 g):
boiled beef -254 kcal,
carrots - 34 kcal,
onion - 41 kcal,
green onion - 19 kcal,
boiled potatoes - 80 kcal,
sorrel - 19 kcal,
dill - 38 kcal,
parsley - 47 kcal,
egg - 160 kcal,
sour cream 10% - 115 kcal,
white yogurt - 66 kcal.
On average, the calorie content of a dish is 40 kcal per 100 g.
Now smile at my little work:
Oda sham.
Oh delicious cabbage soup!
You are so delicious and fragrant!
me on the dining table,
It's always so nice to see you!
Piece of tender beef
Inviting smell beckons!
A set of Russian vegetables
And warms and slims the soul!!!
By the way, all the vegetables are from my garden. Until now, there is sorrel and nettle, cherries have not frozen under the bushes, green onions - batun.
Calories: Not specified
Cooking time: Not indicated
How nice it is to cook dishes from greens in the spring. It can be salads, pies and even soups. In the spring, greens become very tasty, absorb all the juices and vitamins, and therefore dishes from it become the most beloved. Buy more greens and start creating in the kitchen. You will certainly get culinary masterpieces. I suggest you cook cabbage soup from sorrel with an egg for dinner. My recipe for meat broth, but the dish is easy to prepare.
By the way, it is very tasty. And what about the delicious green onion filling for pies, to which boiled eggs are also added. My family loves this filling very much and always asks to cook pies with it. I also cooked sorrel pies many times and was repeatedly surprised by the positive result. It turns out that sweet dishes can also be prepared from greens. Sweet pies with sorrel are simply delicious.
But let's focus on cabbage soup, which will be a wonderful dish for a hearty lunch. The whole family will express you only words of gratitude.
Necessary products for 2 liters of water:
- 250 grams of any meat (I have chicken),
- 250 grams of potatoes,
- 2 pcs. chicken eggs,
- 1 onion,
- 0.5 pcs. carrots,
- 1 large bunch of fresh sorrel,
- 1 small bunch of green onions
- vegetable oil for frying
- salt to taste.
Recipe with photo step by step:
First of all, we cook the meat broth. I took chicken meat, it cooks quickly, and the broth is delicious. Salt the broth and cook until the meat is soft. We cut the finished meat into small pieces so that everyone puts it on a plate. 
I prepare vegetables: I cut potatoes into cubes, chop onions and carrots into cubes. 
I do frying in vegetable oil: fry the carrots and onions until soft over medium heat for about 5-7 minutes. 
I put potato cubes in the meat broth. 
When the potatoes are cooked, I add vegetable frying to the soup. 
I cut off thick twigs from the sorrel at the base, and chop the leaves into strips. 
I also chop green onions, which will add flavor to our cabbage soup. 
I crumble the hard-boiled chicken eggs into small cubes, leaving the halves of the eggs for decoration. 
Put the sorrel, onion and eggs in the cabbage soup. Mix and taste. Cook for a couple more minutes until the soup boils well. Then immediately turn off the fire and remove from the stove. 
Pour cabbage soup into plates, decorate with half a boiled egg, also put chopped pieces of meat. Try again
Green cabbage soup with sorrel and egg is one of the most popular hot first courses in Russian cuisine. It is prepared quite quickly and simply, but it turns out amazingly fragrant and tasty.
Ingredients:
- filtered water - 2 l;
- bulb - 1 pc.;
- sorrel - 100 g;
- carrots - 1 pc.;
- chicken - 500 g;
- potatoes - 2 pcs.;
- quail egg - 3 pcs.
Cooking
To prepare this dish, pour filtered water into the pan and put the dishes on the stove, turning on the fire. Then carefully lower the processed chicken, bring the broth to a boil, remove with a slotted spoon, the risen foam and cook over medium heat, covered with a lid. In parallel with this, in a small saucepan, boil the eggs. We wash the vegetables, peel as necessary and cut into cubes, and rinse the fresh herbs and finely chop. We put the potatoes, onions and carrots in a saucepan, add some salt, pepper to taste and cook until the vegetables are soft. Next, we throw in the greens and simmer the soup for another 20 minutes. Now turn off the fire, throw in the seasonings, infuse the dish and serve the sorrel soup to the table, garnishing with a chopped egg and seasoning with chilled sour cream.
Recipe for sorrel soup with egg without meat
Ingredients:
- egg - 2 pcs.;
- potatoes - 3 pcs.;
- filtered water - 2 l;
- onion - 2 pcs.;
- carrots - 2 pcs.;
- fresh sorrel - 2 bunches;
- spices;
- vegetable oil.
Cooking
Pour clean water into a saucepan and heat it over low heat until boiling. At this time, wash the potatoes, peel them and cut them into cubes. We process the carrots and chop them into thin strips. We clean the onion and cut it into half rings. Rinse the sorrel thoroughly, dry with a towel and grind. Place the potatoes in a pot of boiling water and salt to taste. Pour the oil into the pan, heat it up and sauté the onion until transparent. Add carrots and simmer vegetables for about 7 minutes. Transfer the finished frying to a saucepan with potatoes, cover with a lid, reduce the flame and simmer the soup for about 10 minutes. Break the eggs into a bowl and beat them well with a mixer until foam appears. After that, pour the resulting mixture into a saucepan in a thin stream and cook for another 3 minutes. Throw chopped sorrel into ready-made cabbage soup, boil them, and then turn off the fire, cover with a lid and let the dish brew. Pour the dish into bowls and serve with sour cream.
Green cabbage soup with sorrel and quail eggs in a slow cooker
Ingredients:
- fresh chicken - 0.5 pcs.;
- fresh sorrel - 200 g;
- potatoes - 4 pcs.;
- bulb - 1 pc.;
- carrots - 1 pc.;
- quail egg - 3 pcs.;
- fresh herbs - to taste;
- spices;
- sour cream - for serving.
Cooking
We thoroughly wash the chicken, cut into small pieces, and process and chop the vegetables. Now we put all the prepared ingredients into the multicooker bowl, throw salt and any aromatic spices to your taste to taste. Content 
fill with filtered water, close the lid of the device and leave to cook, selecting the "Extinguishing" mode, 1.5 hours. If your multicooker has a Soup program, then use it better. Without wasting time in vain, we prepare the sorrel: rinse it, shake it, remove all the petioles and cut it along with the rest of the greens. Boil quail eggs in a ladle, cool, peel and cut in half. 15 minutes before the dish is ready, open the lid of the appliance, throw in all the greens and cook until the beep sounds. Pour fragrant green cabbage soup on plates, season with chilled sour cream and decorate each serving with hard-boiled quail eggs.
